Ingredients
Chocolate Mousse
380 g / 13.4 oz Accra 60%
200 g / 7 oz Fresh cream
200 g / 7 oz Milk
40 g / 1.41 oz Sugar
80 g / 2.8 oz Egg yolk
10 g / .35 oz Sheet Gelatin
20 ml Dark rum
500 g / 17.6 oz Whipped cream
Jellified Raspberry Purée
600 g / 21 oz Raspberry Purée
40 g /1.41 oz Isomalt
10 g / .35 oz Sheet Gelatin
20 g / .71 oz Lemon juice
Decoration
50 g / 3.5 oz Chocolate Topping
30 g / .71 oz Raspberry Topping
100 g / 3.5 oz Décor Chips
Chocolate Transfer Sheets
2 ea Chocolate Sponge Cake 20 cm x 1 cm
2 ea Sugar dough base 20 cm x 3 mm
Preparation
Chocolate Mousse
Bring the cream, milk and sugar to boil. Pour onto egg yolk andcook to custard. Strain and add in the melted Sheet Gelatin.Mix well and add into the chopped Accra 60%, stir slowly untilsmooth. Fold in the whipped cream when the ganache reachesaround 100°F/38°C. The mousse should be rather liquid.
Jellified Raspberry Purée
Melt Isomalt with 50 grams of Raspberry Purée and mix into therest of the Raspberry Purée. Mix Raspberry Purée with meltedSheet Gelatin and lemon juice. Pour into two 18 cm rings andfreeze until set.
Setting
Line the cake rings with sugar dough base and chocolatesponge. Fill in part of the mousse and allow the cake to set for10 minutes in refrigerator. Place the jellified Raspberry Purée disc on top and fill up with the rest of the chocolate mousse.Level the top and allow the cake to set in the freezer. Removethe cake from the cake ring and cover the sides with décorchips. Keep frozen. Spray the frozen cake with thin chocolate.
Decoration
To serve, defrost the cake and decorate with chocolate transferpieces. With a paper cornet, pipe large drops of mixed Chocolateand Raspberry Topping on the cake surface as shown.
Specialty Ingredients
#6929-299 HERO-Swiss RASPBERRY PURÉE
#31102 FELCHLIN-Swiss ACCRA 60%
#31312 FELCHLIN-Swiss CHOCOLATE TOPPING
#31313 FELCHLIN-Swiss RASPBERRY TOPPING
#31323 FELCHLIN-Swiss DÉCOR CHIPS
#22141 Chocolate Sponge Cake Mix
#70445 10 X 13 Transfer Sheet
#90431 Isomalt
#90070 Sheet Gelatin
